I cut it in 4 for easier handling (aprox 11lbs). I removed the skin from two of the 4 pieces.
I won't be slicing those with the skin on but will dry them a little longer for use in carbonara and other delicious dishes.

Everything we have eaten so far from this pig (traditionally raised) tasted so great. I can't wait to sample the bacon.

There were some threads on bacon colour after curing. So when I vacpacked these I thought I could do an experiment:one was packed tight, one had little air left inside the bag, and one was really loose.

Here are the colours after 11 days( from bottom to top: loose, some air, no air)

There is the 4th one, packed tight, bright red in colour.Edited by atomicsmoke - 2/13/16 at 2:21pm

Wow, that bacon looks awesome! Did you smoke over several days and if so, did you put the bacon back in the fridge at at night? This is something I would really like to do and that is the reason for my questions.